Journal
Processes and equipment for food production
UDK637.146.3/663.05
Issue:4 (18)
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Research the influence of protein additives Nutrilac® QU 7627 on the quality indicators and curd output
Annotation
In this article was shown the result of research the influence of protein additives on the process of fermentation mixture, quality indicators, rheological indices and curd output.
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Articles in current issue
- Feasibility study of the effectiveness of a machine with cooled pastry
- Substantiation of pasta pressing efficiency in the ultrasound field
- About the loss of stability of the various grain dough flow
- Possible ways of the improvement pulverizing for fruit and vegetables
- The study materials grinding systems of food processing equipment
- On the deposition process herein hydromechanical solids in a liquid medium
- Mathematical description of heat and mass transfer of seaweed by infrared heating
- The algorithm development for the determining the average quality of the raw flour during the loading and unloading the storage hopper
- The new equation for «apparent» heat of vaporization
- Calculation carbon dioxide line of phase equilibrium
- Processing lemons for use in production of lemon drink
- Development of the device of long storage of citrus fruits by minimization of losses during cooling
- Air-gas emissions of alimentarius’ plants and ways of their disposal
- Osmotically associated water
- Comparison of the efficacy and safety of protective mechanisms induced in plants
- Designing a protein component of food in the Microsoft Excel spreadsheet editor
- On the change of the effective viscosity of melted cheese «Uglich»
- Experimental study of rheological characteristics of melted cheese «Milk»
- Comparison of equipment for preparation of malt extract for small breveries
- Selection procedure of technological equipment according to relative data of a technical assessment based on the spectral method
- Development of the parameters stabilization system of the freshly baked bakery products cooling process in an automated process control system of the breadmaking.The parametric diagram
- The account of forces of a superficial tension in the mathematical model of heat and mass transfer in drying of surface moisture is dried fruits
- Studies on the effect of complex lactated food additives series "Dilaktin" on the rheological parameters of samples of yogurt
- Regular Regime Theory to Solve the Problems of Unsteady Mass Transfer During the Drying Process
- Ultrasonic modulation of Propionibacterium freudenreichii subsp. shermanii metabolic activity in production of enriched by B12 vitamin food products